Yeast Breads: Rye Bread

Rye Bread is dense and hearty, making it a great addition to any meal. It makes great sandwiches and is excellent with a variety of soups. I like mine with jam.


This Rye Bread is fairly light. If you like a darker Rye Bread, try substituting rye flour for some of the all purpose flour. Be aware, however, that this will result in a denser, heavier loaf that will not rise as much. It will still be tasty, just heavier.


Ingredients


1¼ tsp bread machine or quick rise yeast
2 cups all purpose flour
1 cup rye flour
1 tsp salt
1 tbsp sugar
2 tbsp butter
1 cup water


Preparation


The yeast used in this recipe does not need to be dissolved, so place all ingredients in a large bowl and stir with a wooden spoon. When mixture becomes a loose dough, turn it out onto a floured surface and knead for 5 to 10 minutes, until the dough fully forms into a smooth and elastic bowl. Place the dough in a clean, oiled bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.


Spray a bread pan with cooking spray to avoid sticking. Punch down the dough until all air bubbles are removed. Form the dough into an oblong loaf with a smooth top and place it in the prepared bread pan. Cover and let rise until doubled in size, about 45 minutes. Rye flour is heavier than all purpose, so rising time may be extended a bit. Be prepared to wait longer for your dough to fully rise.


Heat oven to 375°F. Uncover dough and brush with an egg wash, if desired. You may also brush with milk or leave it as is. Bake for 25 to 30 minutes, until the loaf is well browned and sounds hollow when tapped. Cool 5 minutes in the bread pan, then cool completely on a wire rack.


This recipe makes a single loaf.